- 2 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon
- 4 tablespoons butter
- 4 tablespoons orange blossom water
- 1 leaf
rose-lemon scented geranium (if available)
- 2 teaspoons yeast
- 2 tablespoons granulated sugar
- 3 cups lukewarm water
- 4 1/2 cups cake flour
- 5 tablespoons cornstarch
- Vegetable oil (for deep frying)
- Syrup: Measure sugar into saucepan, add water and bring to a hard boil. Add lemon
juice and cook for 2 minutes. Add butter and orange blossom water and scented geranium
leaf and remove from heat. Set aside to cool.
- Dough: In a small bowl, stir together yeast, sugar and water and leave for 10
minutes for yeast to proof and foam.
- Measure flour into a very large bowl and mix in cornstarch and salt. Add the
yeast mixture to the flour mixture and stir until well combined. Cover and leave
in a warm draft-free place for 30 minutes to form bubbles. Stir well again.
- Pour enough vegetable oil for deep frying into a pot and place over medium high
heat. Place a cup of water close by. To test the temperature of the oil, dip a teaspoon
in the water, scoop out a spoonful of dough and carefully drop the dough into the
hot oil. If the fritter browns too quickly, that means the oil is too hot; lower
the heat. Keep dropping spoonsful of the dough into the oil until you have a full
layer of fritters cooking. Turn them over once or twice until golden. Scoop out
the fritters with a slotted spoon and lay them on paper towels (only for 10 seconds),
and immediately drop them into the syrup. Turn fritters over until well coated,
then scoop out and place in the serving bowl. Repeat until dough is used up.
- Eat warm or at room temperature. These will keep unrefrigerated loosely covered
for a day or two.
Makes about 50 small fritters.
Serving variation: Drizzle the best quality melted chocolate over a mound of
Zalaabeh in a platter.